Fruit Salads

Strawberries, raspberries, white, red or black currants, grapes, oranges, bananas, apples, pears, apricots and peaches can all be used to make fruit salads of distinction. In winter, when fresh fruit is scarce, canned and dried fruits provide a very welcome addition.

Fresh fruit must be dry and perfectly ripe-hard, unripe pieces will spoil any salad. Peel oranges, taking every particle of white pith from them, and cut them into thin slices, or divide into sections, with pips removed. Peel plums, remove stones, and cut in halves or quarters. Use small grapes whole, but peel and halve the larger ones. Top and tail currants and berries carefully and wash if necessary. Always cut fruit with a silver knife.